Cantuccini – Italian biscotti cookies
This Cantuccini recipe or Italian Biscotti recipe is really easy. This version of the Italian almond cookie has a softer bite versus the original hard one.
Servings Prep Time
40cookies 10minutes
Cook Time Passive Time
50minutes 30minutes
Servings Prep Time
40cookies 10minutes
Cook Time Passive Time
50minutes 30minutes
Ingredients
Instructions
  1. Sift flour, baking powder, salt and ground anise seed into a bowl and set aside.
  2. In another bowl add sugar, oil, eggs, almond essence, vanilla extract, lemon zest and limoncello and mix about 5 minutes until you have a light and fluffy consistency.
  3. With the mixer at a lower speed, add in the flour mixture and mix till the flour is fully incorporated.
  4. Add the almonds and the pistachio nuts and mix until incorporated. At this stage the dough will be sticky, but don’t worry. Cover your bowl with clingfilm and put the dough in the fridge for about 30 minutes.
  5. Preheat the oven to 175 °C / 350 °F and line a baking tray with parchment paper.
  6. On a floured work surface lightly knead your dough. You’ll find at this stage the flour you’re kneading into the dough will make stop the dough from being too sticky.
  7. Divide the dough in two equal parts and shape them into loaves of 1 cm x 35 cm / 0,5 inch x 14 inch.
  8. Transfer the loaves onto your baking tray. Bake in the oven for 25-30 minutes until the loaves are golden brown. Take them out of the oven and carefully transfer them to a wire rack to cool.
  9. When cooled, cut slices of roughly 1 cm / 1.5 inch thick and put the slices back onto a lined baking tray, cut side up. And bake for 8-10 minutes each side until they’re light golden brown and just turning a little brown around the edges.
  10. Cool on a wire rack. When cooled, serve and enjoy with a nice cup of coffee.
Recipe Notes

Limoncello is an Italian liquor made from lemons. You can use lemon brandy as an alternative to limoncello.